Beef with Shredded Coconut Recipe (Dendeng Ragi)

Ingredients :
500 g 1/2 tablespoon 2-3 tablespoons 1 teaspoon 1 teaspoon 1 2 1 stalk 75 g Spices (ground) 1 tablespoon 1 teaspoon 5 cloves 5 1 tablespoon	Beef, fat and sinew removed Coriander powder Brown sugar Tamarind Salt Coconut, skin removed, shredded Salam or bay leaves Lemon grass, bruised Brown sugar Coriander, roasted Tamarind Garlic Shallots Chopped galangal
Method : Slice beef and tenderize by pounding with the back of a knife. Mix beef with coriander powder and sugar, and knead until thoroughly mixed. Simmer over low heat until the juices are absorbed and the beef is tender. Set aside. Boil all the ingredients except the beef and brown sugar in 250 cc water until the water is absorbed. When shredded coconut turns golden brown, add brown sugar and beef. Stir until beef is completely covered with coconut. Serve.

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Brisket in Black Nut Sauce Recipe (Rawon)

Ingredients :
3 tablespoons 1 stalk 3 500 g 1 1/2 liters Spice (ground) 2 3 1 teaspoon 1 teaspoon 1 tablespoon 1/2 teaspoon 4 cloves 8 3-4 1 teaspoon	Oil Lemon grass, bruised Kaffir lime leaves Brisket, cut into 2 cm cubes Water Red chilies Candlenuts, roasted or fried Coriander, roasted Chopped turmeric Chopped galangal Dried shrimp paste Garlic Shallots Black nuts, blanch the flesh, soak until tender and drain Tamarind
Method : Heat oil and fry ground spices, lemon grass and kaffir lime leaves until fragrant, then add brisket. Sauté until the color changes, then add water. Simmer over low heat until the brisket is tender and ground spices are absorbed. Serve immediately.

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Carp in Herbal Curry Recipe

Ingredients :
1 (850g) 1 5 tablespoons 5 1 1/2 250 cc 3 2 25 g Spices (ground) 5 50 g 2 teaspoons 2 teaspoons 3-4 10 1 tablespoon 1 teaspoon	Carp Lime, extract juice Oil Kaffir lime leaves, thinly sliced Turmeric leaf, thinly sliced Pandanus leaf, thinly sliced Water Cumin leaves, thinly sliced Spring onions, coarsely chopped Basil leaves Red chilies Bird's eye chilies (use less if prefer) Chopped turmeric Chopped ginger Tomatoes Candlenuts or almond, roasted Thinly sliced lemon grass Salt
Method : Clean and wash fish. Rub with lime juice and let it stand for 10 minutes. Heat oil and sauté ground spices and kaffir lime, turmeric and pandanus leaves until fragrant. Add water and bring to the boil. Toss in the fish and continue to cook over low heat. Add cumin leaves and spring onions. Simmer until cooked. When the sauce is completed absorbed, adjust seasoning if necessary then add basil leaves. Remove from heat and serve.

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